Finally got my Goat Mozzarella to work!

[SkyWarrior]

A huge thanks to Queen Mum for helping me figure out what was wrong with my goat milk cheesemaking.

Last night I made some yummy mozzarella. Part of the problem, I think, was the Saanen milk. I'm convinced that the lower fat milk doesn't work well for cheese.

The other issues was not using super cold milk and using too much citric acid. Now she tells me that cheese disasters can be made into other cheese. If I only had known!

Thanks Queen Mum!

 

[Harbisgirl]

...What's this about using super cold milk?

 

[lovinglife]

...What's this about using super cold milk?

I agree, don't see why that would matter when you heat it anyway? Being an eager cheese maker I am learning all I can.....

 

[babsbag]

I use Alpine milk for 30 minute mozarella all the time and it works ok. The higher fat milk is tastier though. When I have problems it is usually the citric acid that I need to adjust.

Glad you figured it out though, it can be tricky at times.